FastEddie
Well-known member
Trimmed the bone-in chicken thighs.
Seasoned with SPOG blend.
Let sit in the fridge for a couple hours.
Smoked at 225* with 50/50 blend of Plum and Almond for a couple of hours.
Put on my preheated propane Weber to crisp the exterior and bring up to internal temp of 165*.
Brushed on the Alabama White Sauce and let rest a few minutes before serving.
We never tried a white sauce before. We got two thumbs up, and one not so sure about it.
The smoke and the char came through to marry nicely with the sauce.
It's something different to try in the rotation of the usual.
Seasoned with SPOG blend.
Let sit in the fridge for a couple hours.
Smoked at 225* with 50/50 blend of Plum and Almond for a couple of hours.
Put on my preheated propane Weber to crisp the exterior and bring up to internal temp of 165*.
Brushed on the Alabama White Sauce and let rest a few minutes before serving.
We never tried a white sauce before. We got two thumbs up, and one not so sure about it.
The smoke and the char came through to marry nicely with the sauce.
It's something different to try in the rotation of the usual.